Monday, November 9, 2015

Mmmmm....homemade dal

Served on brown rice, with shredded chicken and fresh cilantro.

I adapted this recipe. My mods include using tallow in place of the vegetable oil (just 'cause I had it on-hand), about &frac18; tsp. cayenne in place of the jalapeno pepper; about a half-can's worth of the non-fatty part of a can of full fat coconut milk; no zucchini; a splash of cider vinegar; and I added about 5 pods worth of crushed, green cardamom to the spice blend.

I cannot believe how easy, hearty, warming and delicious this was. It's definitely going to be making it into my regular lunch rotation.

Thursday, November 5, 2015

Mmmm...homemade pan pizza

So, part of the secret to making outstanding pizza dough is to start it early in the morning so that it gets enough time to refrigerate (which makes the dough much easier to handle, for some reason) and allows the yeast flavour to develop. It probably doesn't hurt to bake the whole shebang in the pan that the bacon was cooked in (after the grease was poured out).

About Me

I'm a woman of mixed-race, so my food interests tend towards multicultural. I'm also a mom, which means that I've oftentimes had to adapt my favourite foods to be kid-friendly. Amongst my food allergies/sensitivities, I'm lactose-intolerant, can't eat many tree nuts and stone fruits, have difficulty eating the "dirty dozen" and other pesticide-heavy produce, and seem to have developed an egg yolk sensitivity.